Directions:In a large saucepan over medium low heat, sauté the onion slices in oil until clear. Add the chopped green peppers and sauté for about 2 minutes more. Remove the peppers and onions to a side dish.

Peel the eggplant and cut it into finger-length strips about 1/2 inch wide and 1/3 inch thick. Add a layer of eggplant pieces to the pan and sauté 1 layer at a time for about 1 minute on each side. Remove the eggplant to a side dish.

Sauté the zucchini in the same way. Stir in 1 clove of garlic, crushed, and sauté with the zucchinis. Cut the tomatoes in half, crosswise and squeeze gently to remove the seeds. Discard the seeds and chop the tomatoes coarsely.

Combine all the vegetables with the seasonings and remaining oil in the saucepan or a casserole. Cover and cook over low heat for 45 minutes, stirring occasionally.

Serve hot or cold.

Serves 6.

Tip:
This may not be traditional, but if you wish, you can try adding a bit of grated cheese when you serve this dish. Grated Parmesan works, as well as many finely grated French cheeses.

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